Kuboya does not make its own noodles but don't let that deter you from adding this restaurant to your list of some of the best ramen in NYC, as the noodle used itself is of high quality made locally, and the broth made in house is extremely exception in flavor.
The broth was so very good with bits of fermented (miso 味噌 weiceng in chinese) soy beans settled at the bottom of the bowl to accompany the last gulp of broth from the bowl loaded with medley of flavor.
I was pointed to a number of places by several Japanese in NYC during my inquiry as to where to find the best ramen, and Kuboya was not on the list perhaps due to the fact that Kuboya has only been opened for about 6 months.
In sum, the broth is done 100% in house and is done with the utmost care for exceptional taste.
Other items are good such as Tuna Tartar. Kimchi is a great appetizer.
They have other dishes such as curry rice, but one must try the ramen on offer. See the selections on page 4 of this menu just before the Sake and Shochu page. (http://www.kuboyanyc.com/kubocms/wp-c...)
1.99 Happy Hour Sapporo from 5 till 8: 7 days a week.
During the week it opens at 5 in the evening and stays open late, and on weekends it is opened from noon to midnight.